Pick your pleasure

The high in Oklahoma has been right around 70 degrees! I’ve walked my dogs two days in a row for longer than 10 minutes! Meryl Streep on Fresh Air! Happy weekend, indeed.

What is it about Meryl Streep’s voice that makes it so…I don’t know, luscious? I’ve been thinking about this and here’s what I’ve come up with: Her voice brings to mind feelings of swirling a spoon into a carton of ice cream that’s been softening on the kitchen counter, taking a big, silky bite, then, ice cream in mouth, carrying on conversation with your dear friend at the table. Bless you, Meryl, for making speech a sensory pleasure. May we all learn, by your example, how to bring more art and pleashaaaah into our daily speak.

Speaking of pleasure, I pulled myself together enough this week to cook something other than sautéed greens or roasted vegetables for dinner. I should add, for the sake of the vegetables and greens, that they are perfectly satisfying enough for an-easy-to-please girl like me. But, every now and again, and increasingly so as the weather turns chilly, I like to pass my evening sauntering around my little kitchen, getting lost in the smells and sounds and sights of Home Cooking. And last Wednesday, I did that with a pound of lamb, onions, carrots, and some aromatic spices.

Carrot Confetti

I first made the lamb patties that bring me here today for a column I wrote for Edible OKC. I don’t have much to say about it right now, because I’m sitting in Room 120 of Community Hospital, keeping my Mimi company as she recovers from back surgery, and, as such, am a bit distracted. But what I can tell you is that this is a recipe that pleases my palate in exactly the right way. I hope you’ll take my word for it and give it a try.

With a little prep beforehand, this recipe doesn’t require a ton of fussing, which is especially nice if you, like me, get easily caught up in the smells of cumin, coriander, cinnamon, and fennel, while A Tribe Called Quest’s Electric Relaxation beats in the background. As a fine dice, the onions and carrots look ever so slightly like orange-and-white confetti, so if you, like me, have a camera nearby, you might even be able to grab it and practice taking photos in the last light of the day.

BedroomLight

We ate the patties with injera bread — an East-African, spongy, sourdough-risen flatbread, also known as Jamie’s most favorite thing to eat and make ever — and lightly cooked greens. You could serve them with a mint yogurt sauce, but, truth be told, I don’t find it necessary. I’m including a recipe for such a sauce, though, so you can pick your pleasure.

I’m sorry I don’t have a photo of the finished product for you. I’ve never found myself much inspired by a hunk of meat — not in it’s looks, anyway. The inspiration here comes with taste.

Take care, folks.

Moroccan Lamb Burgers with Minty Lemon Yogurt Sauce
From Flavors of Health Cookbook

This recipe comes from a cookbook I received as part of my studies in holistic nutrition. While Mr. Bauman’s lectures are hardly flavorful, the recipes in this book more than make up for that. I know that in many cases flavor is not synonymous with health. But this cookbook is proof that the two elements can coexist very well.

For the patties:

  • 2 pounds ground lamb
  • 1 Tbsp. olive oil
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon whole fennel seeds
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dried currents — we’ve also used raisins and dried tart cherries
  • 1 large egg, lightly whisked
  • 3 Tbsp. butter (or coconut oil, if you prefer it)

For the yogurt sauce:

  • 1 pint greek-style plain, whole-milk yogurt
  • 1/2 lemon, zest and juice
  • 1/2 cup fresh mint leaves, torn into small pieces
  • sea salt and black pepper, to taste

A quick word about the sauce: The recipe will give you about 2 cups, so you’ll likely have some left over. All you need to do to make the sauce is mix the ingredients together in a medium bowl, then refrigerate until ready to use.

Place the lamb in a large bowl and set aside. Heat a large sauté pan over medium heat and add the olive oil. Stir in the onions and a pinch of sea salt, and sauté until soft and opaque, about 5 minutes.

Add the carrots and sauté for another 5 minutes. Add the garlic and cook for another 1 or 2 minutes. Reduce the heat, then sprinkle in the coriander, cumin, cinnamon, fennel seeds, and turmeric. Stir so that the spices coat the vegetables — it should smell very aromatic — and cook for 2 to 3 minutes.

Pour the vegetable sauté over the lamb and stir. Add the salt and pepper, then fold in the currants and egg, making sure everything is thoroughly combined.

Form the meat into 3-inch patties (you can make them bigger, if you want) and place on a baking tray. Heat a large skillet on medium-high heat and add a few spoonfuls of butter. As the oil melts, swirl the pan around to coat the bottom. The pan should be adequately hot before you begin cooking the patties. You can test if the pan is ready by putting a small drop of meat on the pan. If it sizzles, the pan is good to go; but, if it spits and sizzles too aggressively, the oil is likely too hot, and your patties will burn before they are cooked through. If this is the case, remove the pan from the heat for a few minutes before cooking.

Place the burger patties 2 inches apart and cook for 2 to 3 minutes or until the burger sears and releases easily from the pan with a spatula. Flip the burger and cook the other side. If you have a thermometer, you want the internal temperature to be 155 degrees Fahrenheit.

Transfer the patties to a paper-towel-lined plate, and repeat the cooking process until all burgers are cooked.

These patties go well on a bun (or any bread that so pleases you) topped with fresh lettuce. You can also top them with the yogurt sauce. Any leftover patties store well in the refrigerator, and taste equally delicious the second day.

A cake, an apology, and a promise

I made you a cake! Well, technically I made it for my mother’s birthday dinner, but I had your interests at heart, too. My mom and I celebrate our birthdays only five days apart — mine is on the 15th and her’s is on the 20th — so I also kiiiind of made it for myself. Either way, I think we all win.

I hope you don’t mind that this cake has a vegetable in it. With the obvious exceptions (like carrot cake and pumpkin or zucchini bread), I admittedly become a little hesitant when I see unusual ingredients, such as beets, in a dessert recipe. But, as I’ve said before, if Nigel does it, I’ll gladly reconsider.

Before we go any further though, I need to tell you something that relates to cake. (Loooooong siiiigh.) I feel silly about it, but here it goes: I wrote a blog post once called something along the lines of “How to slay the sugar dragon”…

HAAAAAA ha ha haaa, ahhhhh, HA ha haaa, oooooohhhhhh god.

As you can imagine, this is a fact that makes me both laugh hysterically at myself, and viscerally cringe for contributing to such noise around sugar and food and eating. I feel like, in writing such words, I made of villain of things like cake. And cookies! And muffins!! And pumpkin bread!!! Which in some way feels like I’ve villain-ized my grandmother, and maybe yours, too, if she likes to lovingly bake you cookies and cakes and muffins and breads. Not that baking is reserved solely for grandmothers (or women, for that matter). I might have made of villain of your grandfather, too! Oh noooooooo. This was a huge mistake. I did not mean to make baked goods or your grandparents, or anyone else who bakes for you, out to be bad guys. From the bottom of my heart and the deepest cake pan I can find, I’m so, so sorry. Please accept this cake as a token of my apology, and a promise to never write such potentially harmful words EVER again. From here on out, let’s create a world, or at least a space, where any baked good is viewed as a symbol of love, kindness, and sweet grandmothers/grandfathers, instead fear and other not-fun feelings. Deal?

Phew. Now on to the cake. I made it three Tuesdays ago, the night of my mom’s birthday dinner. It required more athletic baking skills than I was prepared for that day, but it came together nicely; and, despite the fact that my mom was just a weeeee bit curious as to whether or not our guests would embrace a cake with beets in it (gasp!) (I love you, Mom), it received praise all around. When we had all finished wiping up and licking clean the last bits of crumbs and crème fraîche with our fingers, my Uncle John confessed that, before tasting the cake, he’d secretly wished for a cup of coffee to go with it. But upon first bite, he deemed the coffee irrelevant. The cake stands alone.

I had plans to take a nice photo of the finished cake. But, currently I’m not much good at keeping plans that aren’t absolutely required of me. But a couple of mornings ago, I started to feel a pressing need to get this cake out of my head (and refrigerator) and on to this blog. So I took a lazy photo, then ate the last piece of it for breakfast while leaning over the kitchen counter — at that point feeling a pressing need to get to our Food Bar to meet the day’s duties.

Chocolate Beet Cake
This, however, is not the kind of cake you want to eat, or make for that matter, in a hurry. This is the kind of cake you want to spend some time with. From the marble-y swirls that happen when the butter melts into the chocolate, to it’s complex and just-sweet-enough taste, this cake subtly seduces the senses. It makes you want to sway in your seat a little bit — and, if you’re me, you just might do it. And maybe, just maybe, your eyes will roll around and lose focus for a second, your other senses deeming what’s happening in the Taste Realm far more interesting and important to function properly. The cake doesn’t knock you over with it’s sweetness, and doesn’t make you feel like you’re eating vegetables for dessert either. When all was said and done and eaten, I decided that this cake is exactly the kind I’d like to have in my repertoire — for birthdays, apologies, holidays, and the like. I think you’ll agree.

Nigel Slater’s An extremely moist chocolate beetroot cake with crème fraîche and poppy seeds
From Tender, Volume I: A cook and his vegetable patch

A quick note about the measurements in this recipe: When baking, I typically pull out my scale and measure by weight rather than volume. Unfortunately, all of my brain power went to pulling together my mom’s birthday dinner, and I didn’t think to convert the main measurements from grams to cups for you. I’ll be sure to think of that next time.

About the chocolate: I had some dark-chocolate chips on hand from the Food Bar and used those. They worked fine and eliminated the need to chop more things.

One last thing: the original recipe calls for golden caster sugar which is a fine granulated sugar popular in and unique to the UK. I had some cane sugar on hand so that’s what I used and, as far as I know, it worked just fine. Per David’s suggestion, I did give the sugar a quick zizz in the blender, which produced a fine, powdery consistency; but I don’t know that it was that important of a step. If you have granulated sugar on hand, this should work nicely, too.

  • 250 grams beets, rinsed and scrubbed to remove dirt
  • 200 grams semisweet or dark chocolate (60-70% cacao solids), chopped if not using choclate chips
  • 4 Tbsp. hot coffee (or water, if you don’t feel like making coffee)
  • 200 grams room-temperature butter, cut into small pieces (the smaller the better)
  • 135 grams flour (I used an all-purpose gluten-free flour mix)
  • 1 heaped tsp. baking powder
  • 3 Tbsp. cacao powder/unsweetened cocoa powder
  • 5 eggs, separated at room temperature
  • 190 grams (roughly one cup) sugar
  • crème fraîche and poppy seeds to serve

Start by cooking the beets, whole and unpeeled, in boiling water until they’re very tender. You want them to be “knifepoint tender” which will take 30-45 minutes. Younger beets might take less time. While the beets are cooking, weigh out/gather the other ingredients.

When the beets are done, drain them, then let them cool under cold running water. Cut off the stem and root, peel them, then “blitz to a rough purée” in a food processor. (I love you, Nigel.)

Preheat the oven to 350 degrees Fahrenheit. Lightly butter an 8- or 8 1/2 inch springform pan and line the bottom with parchment paper.

Melt the chocolate, which should be chopped into small pieces if you’re not using chocolate chips, in a small bowl that’s resting over a pot of simmering water. Stir as little as possible.

When the chocolate is nearly melted, pour the hot coffee or water over it and give it a quick stir. Only one or two stirs will do. Turn the heat to low, then add the cubed butter to the melted chocolate, pressing the butter into the chocolate with a spoon to soften. Don’t stir.

Sift together the flour, cacao powder, and baking powder in a separate bowl. Separate the eggs, and be sure to put the egg whites in a larger mixing bowl. Stir the yolks together.

Remove the bowl of chocolate from heat, and stir until the butter has completely melted into the chocolate. Let this (beautiful) mixture sit for a few minutes to cool, then stir in the egg yolks. Work quickly, mixing firmly and evenly so the eggs blend into the mixture. Next, fold in the beets.

Using a hand-mixer, whip the egg whites until stiff. Fold the sugar into the whipped egg whites with a spatula. Then, using a large metal spoon, fold the egg whites/sugar into the melted chocolate mixture — careful not to overtax. Finally, fold in the flour and cacao powder.

Scrape the batter into the prepared cake tin and put it in the oven, turning the heat down to 325 degrees Fahrenheit. Bake the cake for 40 minutes, or until the rim of the cake is set/spongy and the center still a little wobbly when shaken.

Let the cake cool completely, loosening it around the edges with a dinner knife after 30 minutes or so. Don’t remove the cake from it’s pan until it’s completely cool. Serve in thick slices, with a smear of crème fraîche and a sprinkle of poppy seeds.

I stored the leftover cake in the refrigerator for a whole week, but the cake tasted best on the second and third days.

(Okay, as an aside, can we please talk about how wonderful Nigel’s title for this recipe is?)